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Specifications for identity and purity of buffering agents, salts emulsifiers, stabilizers, theckening agents, extractionsolvents, flavouring agents, sweetening agents and miscellaneous food additives / as prepared by the 27 th session of the joint FAO/WHO expert committee on food additives, Geneva, 11-20 April 1983

By: Joint FAO/WHO Expert Committee on Food Additives.
Contributor(s): Food and Agriculture Organization of the United Nations.
Material type: materialTypeLabelBookSeries: Food and Agricalture Organization food and nutrition paper; no. 25. Publisher: Rome : Food and Agriculture Organization of the United Nations,, 1983Description: xiii, 146p. : ill. ; 29 cm.Call number: 664.06 FAO fnp-25 Std. Subject(s): Emulsifying agents -- Specifications | Food additives -- Analysis | Flavoring agents -- Specifications | Food additives -- Specifications | Thickening agents -- Specifications | Buffering agents -- Specifications | Sweeteners -- SpecificationsOnline resources: Click here to access online
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Item type Current location Call number Copy number Status Date due Barcode
Reference Reference BSTI
Standard (FL6)
664.06 FAO fnp-25 Std. (Browse shelf) 1 Not For Loan 1100005225
Reference Reference BSTI
Standard (FL6)
664.06 FAO fnp-25 Std. (Browse shelf) 1 Not For Loan 1100005224

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